Process of producing cream.



W. E. MGGADDON- Y PROCESS OF PRODUCING CREAM.

APPLICATION FILED SEPT. 24, 1912.

1,087,599, Patented Feb. 17, 1914;

UN'ITED PATENT onrion wILLtAn'n MccAnnoN, or DENVER,coromomssmnonor'oNnHALr 'ro HERBERT m. m: wrrr, or DENVER, COLORADO.

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Specification of Letters Patent.

, Patented Feb. 17, 1914 Application filed September 24, 1912. Serial No, 722,066.

1 To all whom it may) concern:

My invention relates to a process for the production of cream or imitationsthereof from a mixture of a milk "product such as milk, skim milk, milk powder or condensed 'milk, and a fat or oil such as'butterfat, cottonseed oil or oleomargarin, and its object resides in providing a novel method of finely dividing the fat particles and mixing the same with the milk product so thoroughly and intimately as to produce a cream which.

is practically devoid of acidity and which for an extensive period will remain sweetand without the separation of the substances of which it is composed.

My improved process consists essentially in forcibly impelling the emulsion of the milk product and the fat or oil produced in a suitable mixing vat through a narrow passage for the purpose of separating and finely dividing the fatty particles contained therein, and in subsequently driving the emulsion by the same force by whichit was driven through the narrow opening, against a de-.

terminate resistance for the purpose of intimately commingling the separated fatty globules and the milk product contained therein. The resistance above referred to I preferably produce by raising the emulsion to a determinate height of from eighteen to twenty-two feet at which it is discharged,

the altitude to which the matter is raised being varied in accordance with the elevation above the sea-level of the locality where the process is carried out.

To impel the fluid through the narrow passage and to the required elevation, .I emuct andoil are disposed, upwardly through the above-mentioned narrow passage and into a stand pipe which at its upper end, curves downwardly to discharge the product without obstruction of its pro ess by ab? rupt changes in the direction 0 its flow.

In the practice-of my process, the emul l)enver, in the county of Denver and sion is subjected to heat for the purpose of delivering the product in a sterilized condit1on and for this reason it is preferable that steam beused in the production of the vacuum as it will naturally aid in raising the matter under treatment to the temperavat of suitable construction in which the milk product and oil are initially combined, 3 a jacketed vacuum chamber in which a partial vacuum is produced by the ejection of steam through a nozzle 4, 5 the suctionpipe through which the emulsion is drawn from the vat into the vacuum chamber, 6 a

plug which provides the narrow throatthrough which the emulsion is forced for the purpose of finely dividing its fatty constitu- T cuts, and 7 the stand pipe in which the emulsion, after having passed through the throat is raised to allow the ingredients thereof to commingle by the resistance produced by the gravitative tende-ne of the column of fluid in the pipe. As it is essential that the flow of fluid through the stand pipe be 'equable and unobstructed, the latter is at its upper extremity, curved semi-circularly and continued in a downwardly extending leg 8 through which the cream is discharged at any desired point.

The vat 2 in whichthe milk product and the fat is contained may be of any suit-able construction and it is preferably provided with an agitation mechanism by means of which the constituents are mixed to form an emulsion before being drawn upwardly into the vacuum chamber'3. The latter is composed, of a vertically disposed annular conduit 9' which at its lowest point has an inlet 10 which connects with the suc-- "'tioif pipe 5 and which at a thereto diametrically opposite point, is provided with an i mentioned plug 6 whose axial bore 13 is convided at diagonally opposite tracted intermediate of its. extremities to provide a narrow throat 14 through which the emulsion is forced for the purpose of separating its fatty particles.

A rectangular casing 15 which surrounds the vacuum chamber, provides a jacket 16 through which, in the operation of the apparatus, water or other fluid is circulated for the purpose of reducing the temperature of the apparatus, and which to this end is prooints with a water inlet pipe 17 and a disc arge pipe 18.

.The plug 6 is, by means of an integral nut 19, screwed upon an upwardly extending nipple 20 on the casing 15, the upper end of its axial bore 13 is threaded to receive the correspondingly threaded extremity of the stand pipe and the opposite end of the said bore flares downwardly from its contracted throat 14: to admit the tip of thetapering nozzle 4 which is screwed into a=threaded opening in a core 21 formed integral with the casing 15. The opening in which the nozzle is secured, communicates with an, axial duct 22 in the core, which extends at right-angles to the said openingand which connects at its outer end with a pipe 23- through whichthe steam or compressed air is conducted'to the nozzle froma conven- 'iently located source of supply.

The nozzle 4 has in its exterior surface,

a plurality of *lengitudinally extending grooves 24 which provide passages for the emulsion from the vacuum chamber to the throat 14 in case the nozzle is hy either its own adjustment or by that ofthe plug 6,

i 'brought in too close proximity to the surface of the bore 13 in the latter'toallow a free and unobstructed upward how of the fluid toward the stand pipe 7. ,The stand pipe consists of a tube which at a'p oint-from eighteen to twenty feet above the surface upon which the apparatus is installed, is bent in a semi-circular curve and extended downwardly for the purpose of delivering the cream at a point of lower elevation.

" In the operation of my. invention the milk product and oil contained in the vat 2 are initially mixed by means of a suitable stir ring apparatus and ,raised intemperature by heat applied vto the'vat in any conven ient manner.-

ejection of steam from the nozzle 4, creates a partial vacuum in the annular chamber 3 which causes the emulsion to be. I awn from the vat 2 through the suction pipe into the bore 13 of the plug BtdbeQ-forced through-the narrow throat 14 in'which the fatty constituents-of the emulsion are. ,se'pa rated. After. having passed through the throat, the flsiely divided substances are 5 and through the chamber 3 memes forced upwardly into the stand pipe against the weight of the column of fluid contained therein and are thereby thoroughly commingled until they are discharged through the delivery leg 8 in the form of a cream.

While as hereinabove explained, my process may be effectively used for the production of imitation cream from a milk product and oleomargarin or other oil, it is particularly adapted to be employed for the production of cream from a milk product such as skim-milk, condensed milk or milk powder, and butterfat, and the product obtained by my process while being adapted for many different purposes has been found to be of special value in the manufacture of ice cream and the like, more. particularly at places where fresh cream is not available or the supply thereof is limited.

lVhile I have shown and described my invention in the best form at present known to me, I wish it understoodthat means other than the downwardly curved leg may-be employed to obtain an unobstructed discharge from the upper end of the stand pipe, and that, other changes in the arrangement and construction of the parts of the apparatus, may be availed of within the scope of the claims. Y Having thus described my invention what I claim and desire to secure byLetters-Pat cut is: 1; The herein described method of producing cream or the like consisting in impelling a mixture of a milk product and a fat, to a point of discharge against a resistance produced by its own weight.

2. The herein described method of producing cream or the like consisting in impelling a column ofliquid consisting of a mixture of a milk prod'wtand afat, upwardly to a point of discharge against a resistance produced by its own Weight.

3. Theherein described method of producing cream or the like consisting in impelling a mixture of a milk product and a fat, to a point of discharge against a counteracting'pressure, by a force which is greater than said pressure. 4. The herein described method of producing cream or .the like consisting in impelling a mixture of a milk product and a fat, to -apoint of discharge against .a counteracting pressure, by a force which exceeds said pressure to ap'redetermined degree.

In testimony whereofl have aflixed my signature in presence of two witnesses.

' WILLIAM'E. MGCADDON. -Witness'es: h v

' JOHN'T INDLE, W. C. WORLEY. 

